The mung bean or green gram is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.
Popiah is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China, neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan, The origin of popiah dates back to the 17th century.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Filipino Chinese cuisine is a style of Filipino cuisine influenced by Chinese cuisine historically brought to the Philippines by Chinese Filipinos, starting with the Sangley Chinese and their Chinese mestizo descendants and modern descendants in the Chinese Filipino community of the Philippines. It is characterized as a fusion of Fujian/Hokkien cuisine and Cantonese cuisine adapted over the centuries to Filipino cuisine to suit the general Filipino palate/taste.
Turon (Tagalog pronunciation:[tuˈɾɔn]; also known as lumpiang saging or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas, rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. Turon can also include other fillings. Most common is jackfruit, but there are also recipes with sweet potato , mango , cheddar cheese and coconut .
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects.
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang. It originates from Cebu City.
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables and various other vegetables in a broth seasoned with seafood stock or patis. The ingredients of the dish can vary widely. It is eaten on its own or over white rice.
Chả giò, or nem rán, also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America & Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried.
Lumpia are various types of spring rolls from China, Indonesia, and the Philippines. Lumpias are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
Lumpiang ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod with various meat and vegetables in a thin egg crêpe. It is commonly served fresh, but it can also be deep-fried. It originates from the city of Silay in Negros Occidental where an original variant, lumpiang Silay, is still popular.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong or patis. It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ginataan.
Dinamita is a deep-fried Filipino snack consisting of stuffed siling haba wrapped in a thin egg crêpe. The stuffing is usually giniling, cheese, or a combination of both but it can also be adapted to use a wide variety of ingredients, including tocino, ham, bacon, tuna, and shredded chicken. Dinamita is also known as dynamite lumpia, among other names. It is a type of lumpia and it is commonly eaten as an appetizer or as a companion to beer.
Lumpiang Shanghai is a Filipino deep-fried appetizer consisting of a mixture of giniling with vegetables like carrots, chopped scallions or red onions and garlic, wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.
Lumpiang keso is a Filipino deep-fried appetizer consisting of a stick of cheese wrapped in a thin egg crêpe. It is more commonly known as cheese sticks, cheese lumpia, or cheese turon. It is usually served warm and crispy, with a dipping sauce made from a mixture of banana ketchup and mayonnaise. It can also be served with garlic mayonnaise or sweet chili sauce.
Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. It is a type of ginataan.
